Pumpkin Curry Recipe

In this delicious Pumpkin Curry, roasted pumpkin meets butter chicken-style coconut sauce, topped with crunchy roasted chickpeas. The blend of sweet, savory, and spice in a creamy sauce is so comforting. It makes a great holiday meal but easy enough for a weeknight dinner.

Pumpkin Curry - Butter Chicken Style

Lately, I've been making a lot of curry recipes. The chicken curry was a winner. Now with pumpkins in season, I decided to make it butter chicken style and it was another hit.

Growing up, I loved the dishes my mother prepared with orange squash and pumpkin. She cooked them with Indian spices and seasonings. And the combination of sweet, savory and spice was so good, like this spicy butternut squash.

But coming to the United States and falling in love with pumpkin pie, made me create things like veggie Mac and cheese using butternut squash (which, by the way, works with pumpkin too).

This pumpkin curry tastes fantastic and is easy to make. Roasting the pumpkin gives it a nice smoky flavor, which is then cooked in a silky coconut sauce infused with spices. Then I top it off with crunchy chickpeas, chewy coconut flakes and cilantro.

Ingredient Notes

• Pumpkin: I use a sweet and firm variety of pumpkin like sugar pumpkins or kabocha squash. Substitute with butternut squash. You can also get pre-cut pumpkin in the stores.
• Chickpeas: Cook the chickpeas and drain well. For canned chickpeas, use one 15-oz can for this recipe. Substitute with roasted cashews or pumpkin seeds.
• Spices: Garam masala works the best. Substitute with tandoori masala, curry powder or paprika with ground cumin. I use Kashmiri chili powder for its lovely red color and lower heat.
• Tomato Paste: Adds consistency, color and flavor. Substitute with crushed tomatoes.
• Coconut Milk: Try full-fat canned coconut milk for a creamy consistency and rich flavor. Chaokoh brand available at Indian grocery stores is thick and creamy.
• Ghee: Adds a buttery flavor to the curry.
• Maple Syrup: Use it for a hint of sweetness. Substitute with honey or brown sugar.
• Dried Coconut Flakes: I toast these for more flavor and a chewy texture.

How to Make Pumpkin Curry

We have only three steps to a mouthwatering curry. And we will add layers of flavor in each step using spices, seasonings, roasting and simmering.

Cut the Pumpkin

• To soften the peel, microwave the pumpkin on high for one minute. Cut it into half with a sharp knife, starting from the stem side (not though the stem), or slice off the end before cutting into halves. 
• Using a large metal spoon, scoop out pulp and seeds. If pulp is hard to remove, use scissors to trim it. 
• Then cut each pumpkin half into 1-inch-thick round slices, discarding the ends. Peel the skin using a vegetable peeler, then cut each slice into 1-inch cubes.

Roast Pumpkin 

• In a large bowl, toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. 
• Arrange cubes on a parchment paper lined baking sheet and bake at 425°F until well-cooked and edges caramelize, about 30 minutes, tossing halfway through.

Roast the Chickpeas

• Pat dry chickpeas on a kitchen towel, removing any loose skins. Transfer the dried chickpeas to a baking sheet lined with parchment paper, and toss with olive oil and salt. 
• Roast at 425°F until golden brown and crisp, approximately 20 to 30 minutes; adjust time for desired crispiness. Once out of the oven, while still warm, toss with garam masala and garlic powder.
• If you have a larger baking sheet, you can roast pumpkin and chickpeas together, in separate sides.

Make the Pumpkin Curry Sauce

• Heat oil, add onions and saute until golden brown. Add grated garlic and ginger, sauté until fragrant. Then add all the spices and cook until aromatic. Make sure to adjust spices according to your taste preferences. 
• Stir in tomato paste, coconut milk, and salt. Simmer until the sauce thickens and turns reddish-brown. If using crushed tomatoes or desiring a smoother consistency, transfer to a blender. 
• Blend until smooth, in batches. If needed, add water cautiously, one tablespoon at a time, up to ¼ cup. Be cautious as coconut milk, added later, can increase liquid content. Pour the mixture back into the cooking pot.
• Add maple syrup, half the cilantro or crushed kasoori methi, and the roasted pumpkin. Simmer until the pumpkin is cooked through and the sauce is thick and bubbling. Adjust the consistency with water. If you prefer a thicker curry, let it simmer a bit longer to reduce the sauce.
• Top with roasted chickpeas, ghee, remaining cilantro, and toasted coconut flakes. Serve hot with rice or naan.
  

How To Serve

• Side: This pumpkin curry is best with steamed rice or naan. It is a comforting meal, you will love. You can even try it with cauliflower rice, quinoa or couscous. 
• Veggies: You can add some veggies on the side such as Indian style oven roasted okra or spicy eggplant side dish.
• Raita: It will be great with vegetable pulao or biryani. Add some cucumber raita on the side.

Make-Ahead Tips

• Roast pumpkin and chickpeas in advance. Store pumpkin in airtight container in the refrigerator. Keep the roasted chickpeas at room temperature; best used within two days.
• Prepare the curry sauce a day ahead and refrigerate. Reheat on the stove before serving.
• Garnish just before serving for the best texture and flavor.

Storage

• Store leftovers in airtight containers in the refrigerator for up to 3 days.
• For longer storage, freeze in portions, thaw in the refrigerator, and reheat on the stove.

Variations

This recipe is vegetarian, vegan, gluten free, dairy free, nut free, egg free, soy free and grain free. Here are some variations to try.

• Add Protein: Add some chicken, tofu, paneer or lentils for a heartier curry.
• More Vegetables: Add colorful bell peppers or fresh greens such as spinach or kale.
• Cashew Cream: Susbstitute coconut milk with cashew cream.
• Dried Fruits: Add a handful of raisins or dried cranberries for a hint of sweetness.
• Umami Touch: Add chicken bouillon or soup cubes to the sauce.

Is Pumpkin Curry Healthy

This curry is prepared with wholesome ingredients. It makes a balanced meal with a mix of carbohydrates, proteins and fats.

• Nutrient Rich: Pumpkins are loaded with essential nutrients such as vitamins A and C, which support vision, immune function, and skin health.
• High in Fiber: Pumpkins and chickpeas are good sources of dietary fiber, which is beneficial for digestion and a healthy gut.
• Plant Protein: Chickpeas are an excellent source of plant-based protein, making this suitable for vegans and vegetarians.
• Other Benefits: The curry uses plenty of spices that are known for anti-inflammatory properties. It is made using whole or minimally processed ingredients. The recipe is very adaptable to suit a variety of dietary preferences.

More Curry Recipes

• Egg Curry (Restaurant Style)
• Mirchi Ka Salan (Hyderabadi Pepper Curry)

More Squash Recipes 

• Spiced Butternut Squash Soup
• Eggplant Fatteh (uses some butternut squash)

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